Rhubarb Upside Down Cake

4 cup fresh rhubarb
4 teaspoon melted margarine
2/3 cup brown sugar
1 pkg white cake mix

Cut washed and unpeeled rhubarb into 1/2" pieces. Mix butter and
sugar and spread over bottom of 10x6" baking dish. Arrange rhubarb on
top. Cover with cake batter mixed according to package directions.
Fill only to within 1/2" of top of dish. Bake at 350 until cake is
done (about 45-50 minutes). Let stand 5 minutes. Turn cake out onto
platter. Serve with whipped cream or ice cream.

Pineapple Cream Cheese Cake

19 oz crushed pineapple
2  eggs
2 cup white sugar
2 teaspoon baking powder
2 cup flour
1 cup walnuts
1 teaspoon vanilla
1 teaspoon salt
1  icing:
125 gm cream cheese
1 1/2 cup icing sugar
1  dab of butter

Do not drain pineapple. Empty can into bowl.  Add eggs. Stir and then
add all other ingredients.  Mix. Bake at 350 for 35-40 min in 9X13
pan. Mix icing ingredients.  Spread on cooled cake.

Oatmeal Cake

1 cup oatmeal
1 1/4 cup boiling water
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2  eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
   topping:
1/2 cup brown sugar
1/3 cup margarine
1/4 cup milk or cream
1/2 cup chopped nuts
1 cup coconut

Preheat oven to 350.  Combine oatmeal and water.  Let stand for 20
minutes.  Cream together until fluffy the shortening, sugars, eggs and
vanilla.  Add oatmeal mixture.  Beat well.  Add dry ingredients to the
creamed mixture and beat well.  Pour into greased and floured 9x13"
pan. Bake for 35 minutes or until tests done.  Combine ingredients
for topping. Spread on hot cake and broil for 2-4 minutes until brown.  Watch closely!

My Note: Leftover porridge from breakfast? Make a cake!

Fruit Cocktail Cake

1 1/2 cup white sugar
2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
2  eggs
1 cup (14oz) fruit cocktail with juice
3/4 cup white sugar
1/2 cup cream or milk
1/2 cup margarine
1 teaspoon vanilla

Beat eggs slightly.  Add all ingredients except flour.  Add flour.
Bake in 9X13" greased pan for 45 minutes at 350.
Boil sugar, milk, and margarine.  Add vanilla and pour over hot cake.
Makes alot but use all of it.  Serve warm or cold with whipped cream
or vanilla ice cream.  Keeps refrigerated for several days.

Fluffy Pudding Frosting

1 1/2 cup milk
1 pkg instant pudding mix
1 pkg dream whip

Measure milk into bowl.  Add pudding mix and dream whip packages.
Beat slowly to mix and then beat until it forms soft peaks (about 5
min.) Makes enough to frost a layer cake.

Coffee Cake

3/4 cup margarine, softened
1 1/4 cup sugar
1 teaspoon vanilla
3  eggs
1 cup sour cream
2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts; chopped
1 teaspoon cinnamon
2 tablespoon granulated sugar
1/3 cup orange juice
2 tablespoon brown sugar

Beat butter, sugar, vanilla and eggs in a large bowl with electric mixer at
high speed until light and fluffy. Beat in sour cream. Add flour, baking
powder and soda to creamed mixture and beat at low speed until just
blended. Do not overbeat.

Combine nuts, cinnamon and sugar in a small bowl. Spoon half the batter
into a greased and floured 9" tube or bundt pan, or 9x9. Sprinkle half the
nut mix over the batter. Top with remaining batter and sprinkle with the
remaining nut
mix. Cut through batter several times with a knife to distribute the nut
mix. Bake in a 350 oven for 50 minutes or until wooden toothpick inserted
in top comes out clean.

While cake bakes, combine orange juice and brown sugar in a small saucepan.
Heat, stirring constantly, until sugar dissolves and mixture thickens,
about 5 minutes. Cool cake in pan for 5 minutes. Remove from pan to wire
rack. Brush top and sides of cake with orange-sugar mix. Cool. Completely.

To freeze: Place cake on stiff cardboard cut to fit. Wrap, label and
freeze. Maximum recommended freezer storage is 5 months.

To serve: Defrost at room temperature for 2 to 3 hours.

NOTE: The cake is still really nice without the orange juice topping.

Decadent Skor Chocolate Cake

1  chocolate cake mix
1 container Cool Whip
2  skor chocolate bars
1 can hershey's caramel sauce
1  straw

1) Make cake according to package instructions. Cool.
2) Using the straw, poke holes about 1" apart on cake.
3) Pour caramel sauce into holes (use about ½ the can).
4) Spread Cool Whip evenly on top of cake.
5) Place Skor bar in baggie and using fingers, break into small pieces.
6) Sprinkle Skor pieces evenly over Cool Whip. Refrigerate for at least an
hour.

Substitute: You can make your own cool whip by using Dream Whip or real
whipping cream.